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-   -   Buckytom's Honey Sesame Teryaki Sauce (http://www.discusscooking.com/forums/f76/buckytoms-honey-sesame-teryaki-sauce-99614.html)

buckytom 02-26-2018 04:47 PM

Buckytom's Honey Sesame Teryaki Sauce
 
This is a recipe for Teryaki Sauce that I've made a few times now, and this is my best effort to date. It works well on grilled chicken or beef, either cut into cubes and tossed in the sauce, or brushed on skewers.
It's almost too easy to call it a recipe.

Ingredients:

1 Tsp sesame oil

1-1/2 Tbsps garlic, minced

1-1/2 Tbsps ginger, minced

1 cup lite soy sauce

1/3 cup honey

3 Tbsps dark brown sugar

1/2 Tsp black pepper

2 Tbsps sesame seeds




Directions:

In a small sauce pot, gently brown minced garlic in sesame oil over very low heat.

Next, add soy sauce, honey, ginger, dark brown sugar, and black pepper. Crank up the heat and bring to a boil, stirring to make everything dissolve.

Return heat to low and gently simmer uncovered, stirring occasionally as it reduces.

In a separate dry frying pan, lightly toast the sesame seeds.

When the sauce has thickened, stir most of the toasted sesame seeds into the sauce, reserving a good pinch to sprinkle on the chicken or beef just before serving.

:chef:


.

CraigC 02-26-2018 05:50 PM

Looks mighty good my friend!:yum:

GotGarlic 02-26-2018 06:04 PM

This sounds great. I'm always looking for ways to use the honey from our hives. I'll be trying it soon.

Kayelle 02-26-2018 06:34 PM

Bucky, I've been waiting patiently for this recipe of yours. TSM, and it sounds perfect.

Dawgluver 02-26-2018 06:47 PM

:yum: Thanks for the recipe BT!

bethzaring 02-26-2018 06:58 PM

Well, I'm going to soak some cubed tofu in the sauce and saute the cubes, add vegetables....

Rocklobster 02-26-2018 07:06 PM

:yum:

blissful 02-26-2018 07:22 PM

yum and now I'm hungry

buckytom 02-26-2018 07:56 PM

Gee, thanks everyone. Lol, I am especially good at very simple things. :smile:

I'm very interested in anyone's critique and tweaks/improvements.

Beth, I would fry the tofu well first, then toss in the sauce, but if ypu do it as a sort of marinade, don't thicken it as much. Leave it thin, marinade, then thicken a final extra bit for the end product.
One of my mistakes along the way was to cook raw chicken in the sauce. It was rubber chicken in a tasty sauce.

It works much better on proteins that have been pretty much fully cooked and have a good browning on them.

Some of my guinea pigs like the meat just tossed in the sauce before serving; some like it brushed on the meat and given a quick last slap on the grill to carmelize the sugars a bit.

You have to be careful with the latter as the sugar and honey burn quickly.

Cheryl J 02-26-2018 08:12 PM

This sounds like something I would absolutely LOVE! :yum: Thanks so much for sharing, Bucky. I'm thinking of making it for some beef 'kabobs once this wind dies down - hopefully this week sometime. (keeping in mind the potential burn factor, as you mentioned)


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